Fast & Easy Dinner: Asian Catfish Wraps

Fast & Easy Dinner: Asian Catfish Wraps



Love fish tacos but are tired of the same old Mexican style seasonings and toppings? For tonight's dinner I propose that you experiment with an easy variation: Asian inspired fish tacos. Shredded napa cabbage replaces iceberg lettuce, meaty mushrooms fill in for creamy avocado, and hoisin ginger sauce stands in for tomato salsa. If you are not a fan of catfish, substitute your favorite white fish, such as halibut or sole. Pair with a chilled glass of white wine or an ice cold Sapporo and you've got yourself one super summertime supper. Take a look at the recipe, just read more



Asian Catfish Wraps
From Cooking Light magazine

1 teaspoon dark sesame oil, divided
1 pound catfish nuggets
3 cups thinly sliced napa (Chinese) cabbage
1 cup thinly sliced shiitake mushroom caps
3/4 cup preshredded carrot
1/2 cup sliced green onions
1 tablespoon bottled minced fresh ginger
1 tablespoon bottled minced garlic
1/4 cup hoisin sauce
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
4 (8-inch) fat-free flour tortillas

  1. Heat 1/2 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Add catfish nuggets; cook 3 minutes or until done, stirring frequently. Remove from pan.
  2. Add remaining 1/2 teaspoon of dark sesame oil to pan. Add cabbage, sliced mushroom caps, carrot, green onions, ginger, and garlic; sauté 2 minutes or until carrot is crisp-tender.
  3. Stir in catfish nuggets, hoisin, and chili garlic sauce, and cook 1 minute or until thoroughly heated. Remove from heat.
  4. Warm tortillas according to package directions. Divide the catfish mixture evenly among tortillas; roll up.

Serves 4.

CALORIES 344(27% from fat); FAT 10.4g (sat 2.3g,mono 4.7g,poly 2.6g); PROTEIN 22.8g; CHOLESTEROL 54mg; CALCIUM 58mg; SODIUM 650mg; FIBER 3.7g; IRON 0.9mg; CARBOHYDRATE 37.8g

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